Vicksburg Dipping Sauce for Boiled Shrimp

1/2 cup chopped stuffed olives
1/2 cup finely chopped celery
2 medium onions, finely chopped
1 tablespoon sweet pickle relish
1 pint mayonnaise
2 tablespoons chili sauce
1/2 teaspoon horseradish
2 hardboiled eggs, grated
1 tablespoon Worcestershire sauce
Red pepper, to taste
Tabasco® sauce, to taste

Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco® sauce to taste and blend well. Chill and serve with boiled shrimp.

Yields about 5 cups.

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